Rose Tteokbokki
Rose tteokbokki is a creamy, milder alternative to the classic tteokbokki. It's cheesy, and loaded with soft, chewy rice cakes, bacon, sausages, and fishcakes. This creamy tteokbokki is super easy to make and takes only 20 minutes, which makes it great for a weekday meal or a quick, indulging snack!
- Prep time
- 5 min
- Cook time
- 15 min
- Yield
- 2 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1.1 pounds Korean rice cake ((tteokbokki tteok))
- 3 ounces bacon (cut into bite size pieces (about 2 slices of thick-cut bacon or 3 to 4 slices of regular bacon))
- 1 sheet Korean fish cake (cut into bite size pieces (about 1.5oz/43g per sheet))
- 3 ounces mini smoked sausages
- 1 stalk green onion (cut into 1 inch pieces (keep the green and whites separate))
- ½ cup shredded mozzarella cheese (or to your preference)
- Dry parsley flakes ((optional for garnish))
- 1 tablespoon garlic (minced (about 2 to 3 cloves))
- 1 cup heavy cream
- 1 cup milk ((preferably whole milk))
- 3 tablespoons gochujang ((Korean red pepper paste))
- 1 tablespoon soy sauce (light sodium)
- 2 teaspoon gochugaru (coarse) ((Korean red pepper flakes))
- ½ teaspoon salt (or adjust to taste)
Instructions
- 1
Place the tteok (rice cake) in a bowl and cover with warm water. Let the rice cake soak for at least 5 minutes while you're preparing the other ingredients. Break apart any rice cakes that are stuck together. Drain well and set aside.*This step is for frozen and vacuum pack rice cakes. If using fresh tteok, skip the soaking. Also refer to the notes for more details.*
- 2
In a nonstick pan with tall sides over medium heat, add the bacon and pan fry until most of the bacon fat is rendered and the bacon is lightly colored, about 2 to 3 minutes.
- 3
Once the bacon is mostly rendered, add the garlic and white parts of the green onion. Sauté until fragrant, about 30 seconds.
- 4
Add the milk and cream. Following, add the gochujang (red pepper paste), soy sauce, gochugaru (red pepper flakes), and salt. Stir until the gochujang is dissolved.
- 5
When the gochujang has dissolved, add the rice cakes, mini sausages, and fish cakes to the sauce. Bring everything to a low simmer and cook for about 5 minutes, or until the rice cakes are soft and chewy and the sauce is slightly thickened and creamy. At this point, taste the sauce to see if more salt is needed. Stir in the green part of the green onion.
- 6
Transfer the rose tteokbokki to a serving plate or coupe and top with shredded mozzarella and some dry parsley if you wish. Enjoy while hot.